KR20140073805A - Maori burger and method for preparing the same - Google Patents

Maori burger and method for preparing the same Download PDF

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Publication number
KR20140073805A
KR20140073805A KR1020120141694A KR20120141694A KR20140073805A KR 20140073805 A KR20140073805 A KR 20140073805A KR 1020120141694 A KR1020120141694 A KR 1020120141694A KR 20120141694 A KR20120141694 A KR 20120141694A KR 20140073805 A KR20140073805 A KR 20140073805A
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KR
South Korea
Prior art keywords
weight
dough
patty
cheese
sauce
Prior art date
Application number
KR1020120141694A
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Korean (ko)
Inventor
정봉수
Original Assignee
정봉수
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Priority to KR1020120141694A priority Critical patent/KR20140073805A/en
Publication of KR20140073805A publication Critical patent/KR20140073805A/en

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The present invention relates to a Maori burger and a method of manufacturing the same, and more particularly, to a method of manufacturing a Maori burger and a method of manufacturing the same, in which a chewy patty is wrapped in a circular shape inside a dough to form a special crispy taste, To a Maori burger having a greatly shortened manufacturing time and a manufacturing method thereof.

Description

MAORI BURGER AND METHOD FOR PREPARING THE SAME [0002]

The present invention relates to a Maori burger and a method of manufacturing the same, and more particularly, to a method of manufacturing a Maori burger and a method of manufacturing the same, in which a chewy patty is wrapped in a circular shape inside a dough to form a special crispy taste, To a Maori burger having a greatly shortened manufacturing time and a manufacturing method thereof.

In general, a hamburger widely used in the past is one in which hamburger bread is cut into two sides and a layered structure of vegetables and various sauces such as patties and other toppings is typical as shown in Fig. These hamburgers contain hamburger bread, patty, etc., and thus, they are widely popular as substitutes for meals because they can secure sufficient calories.

However, the conventional hamburger has a problem of contamination of the surroundings as well as the inconvenience of eating due to the detachment of the contents of the bar, which inserts the inner material between the separated two hamburger breads arranged above and below.

In addition, the patty of the existing hamburger is mostly used with salt and pepper steak, and the uniformity of the steak gives the dishwasher to the dishwasher, and the patty must be cooked on the grill. There is a problem that the product can not be provided.

In addition, the hamburger bread used in the conventional hamburger is not crispy at the time of ingestion and is not satisfying the taste of the customer who is getting more and more advanced as he pursues a new taste.

Therefore, there is an urgent need for a new shape and texture of a burger product that can replace a conventional hamburger, realize a unique flavor and crispy taste that is convenient to eat, different from conventional ones, and can shorten the cooking time.

Korea Patent No. 10-0445995

It is an object of the present invention to provide a Maori burger and a method of manufacturing the Maori burger which can realize a special crispy taste which can be easily taken and differentiated from the conventional one, We will do it.

According to an aspect of the present invention, there is provided a Maori burger characterized in that the inner material including the sauce patty is wrapped inside a circular baked dough.

In another aspect of the present invention, there is also provided a method of preparing a spice patty, vegetable, cheese, and sauce, comprising the steps of: Drying the spice patty from the conveyor oven to direct frying; Raising the inner material onto the dough; Forming a circular shape by wrapping the inner material with the dough paste; And baking the resulting shaped product in a conveyor oven. The present invention also provides a method for manufacturing a Maori burger.

The Maori burger of the present invention is characterized in that it can be conveniently taken out of the bar where the envelope enclosing the chewing material is formed in a circular shape or while walking and moving and a patty and dough added with a unique spice are used. Crispy taste can be realized.

In addition, the method of manufacturing a Maori burger of the present invention can drastically shorten the time required for baking in a conveyor oven, thereby providing a Maori burger to a purchaser more quickly.

1 is an exploded perspective view showing a configuration of a typical hamburger.
2 is a cross-sectional view showing a main configuration of a Maori burger according to the present invention.
3 is a perspective view showing the inside and the outside of the finished Maori Berger according to the present invention.
4 is a block diagram showing a method for producing a Maori burger according to the present invention.

Hereinafter, the Maori burger 100 of the present invention and its manufacturing method will be described in detail with reference to the accompanying drawings.

The Maori burger 100 of the present invention is characterized in that a sponge material 10 comprising a spice patty 11 is wrapped inside a circular baked dough 20 (See Fig. 2). The Maori burger 100 according to the present invention changes the concept and form of the existing hamburger and is formed in a circular shape so as to completely enclose the chewing gum 10 in place of the hamburger bread placed at the top and bottom of the hamburger, (For example, it can be easily taken even while walking), it is possible to prevent discomfort and surrounding pollution caused by separation of contents during eating.

Generally, when the Maori burger 100 is formed in an elliptic or cylindrical shape, the length and size of the Maori burger 100 are increased, and the cooking time is not suitable for feeding during the feeding, and the cooking time is also long. In the present invention, .

As used herein, the term "round" refers to a circular shape when viewed from above, and may have a spherical or hemispherical shape on its cross section, if necessary (for convenience of eating) It is not.

In a preferred embodiment, the sauce patty 11 may be beef, garlic, ketchup, mustard, A1 sauce, paprika powder and onion powder. The seasoning patty 11 used in the present invention is prepared by adding and mixing garlic, ketchup, mustard, A1 source, paprika powder, and onion powder, which are not salt and pepper used in conventional hamburgers, It provides a special flavor that differentiates.

Specifically, the sauce patty 11 was prepared by using 80 wt% of beef, 4 wt% of garlic, 5 wt% of ketchup, 4 wt% of mustard, 5 wt% of A1 source, 1 wt% of paprika powder and 1 wt% Can be manufactured.

The sponge material 10 is inserted into the burger shell and may further include vegetables 12, cheese 13 and sauces 14 in addition to the spice patties 11. [ The elements of such a flocking material 10 are generally laminated and inserted in the vertical direction in the envelope of the burger, but this is not restrictive. For example, it may be laminated in the horizontal direction according to convenience of feeding or taste of the customer, and the order of lamination is also not particularly limited.

As the vegetables 12, various vegetables 12 commonly used in the production of hamburgers can be used. For example, tomatoes, onions, sprouts, lettuce, pickles, etc. can be used singly or in combination of two or more. Preferably, when at least one selected from sliced tomatoes and sliced onions is used, a harmonious flavor can be achieved by mixing with the seasoning patties 11. [

As the cheese 13, various cheeses 13 commonly used in hamburger manufacturing can be used singly or in combination of two or more kinds. Preferably, using at least one selected from pizza cheese and sliced cheddar cheese may be combined with the seasoning patties 11 and the vegetables 12 to achieve a harmonious flavor.

Said source 14 may be an onion, tomato ketchup, fermented vinegar, tomato hall and smoke oil. Specifically, the sauce 14 contains 50% by weight of onion, 20% by weight of tomato ketchup, 5% by weight of fermented vinegar, 24% by weight of tomato hall and 1% by weight of smoke oil, It is preferable in terms of harmony with other genus material 10.

In one preferred embodiment, the dough 20 may comprise flour, yeast, milk premix, and green tea flour. The dough 20 used in the present invention is prepared by adding yeast, milk premix, and green tea powder to wheat flour and provides the crisp texture by baking through a conveyor oven.

The dough 20 is most suitable for realizing crispness by using 81 wt% of flour, 5 wt% of yeast, 13 wt% of milk premix and 1 wt% of green tea powder.

Also, it is most preferable that the dough 20 having the above-described components is aged at a temperature of 5 ° C or lower for 48 hours at a low temperature to be used as a dough 20 for the Maori burger 100 production.

The Maori burger 100 of the present invention is prepared by mixing 110 to 130 parts by weight (preferably 120 parts by weight) of the safflower patties 11 and 40 to 60 parts by weight (Preferably 50 parts by weight) of cheese 13, 60-80 parts by weight (preferably 70 parts by weight) of cheese 13 and 10-30 parts by weight (preferably 20 parts by weight) of source 14 Lt; / RTI >

Specifically, the Maori burger 100 of the present invention is manufactured by being cooked using 50 g of the dough 20, 60 g of the sauce patty 11, 25 g of the vegetables 12, 35 g of the cheese 13 and 10 g of the sauce 14 .

The Maori burger 100 of the present invention may additionally include other ingredients commonly used in hamburgers within the scope of the present invention. For example, various kinds of auxiliary materials, seasonings and additives commonly used can be further used, and the kind and amount thereof can be appropriately adjusted as needed.

According to another aspect of the present invention, a method of manufacturing the Maori burger 100 of the present invention as described above is provided. Specifically, the method for producing the Maori burger (100) of the present invention comprises the steps of: preparing a sauce patty (11), a vegetable (12), a cheese (13) and a sauce (14) as a seed material (10); Drying the spice patty (11) from the conveyor oven to flour; Raising the ingredients (10) onto a dough (20); Forming a circular shape by wrapping the inner material (10) with the dough (20); And baking the resulting shaped product in a conveyor oven (see FIG. 4). For a detailed description of each material used in the preparation of the Maori burger (100), see the above description.

The preparation of the sprout material 10 and the spice patty 11 The gratin stage is a process of preparing the spice patty 11, the vegetable 12, the cheese 13, and the sauce 14 ) And preparing the sauce patty (11).

For example, a seasoned patty 11 is prepared by mixing beef, garlic, ketchup, mustard, A1 source, paprika powder and onion powder, and sliced tomato, onion, cheddar cheese, Tomato ketchup, fermented vinegar, tomato hall and smoke oil are mixed to prepare sauce (14).

Specifically, the seasoning patty 11 is a step of baking the seasoned patty 11 in a conveyor oven. Conventional hamburger patties are generally roasted on the grill, but in the present invention, the sauce patty 11 is passed through a conveyor belt using a conveyor oven, and is cooked by direct heating. Thus, the entire cooking time can be greatly shortened.

In one embodiment, the sauce patties 11 are pressed to form a bead having a diameter of 6 to 8 cm (preferably 7 cm), and then the beans are baked at a temperature of 260 to 280 ° C. (preferably 270 ° C.) Min (preferably, 6 minutes). And the sauce patty 11 having the best meat quality and flavor can be realized when the bean paste is cooked in the temperature and time range.

The step of raising the inner material 10 onto the dough 20 includes the step of dough 20 which is wrapped around the inner material 10 and the inner material 10 is placed on the dough 20 in the form of a laminate .

Dough (20) The dough is mixed with flour, yeast, milk premix, and green tea powder, and then frozen at a temperature of less than 5 캜 (specifically about -30 캜 to 5 캜) Can be prepared by thawing the dough 20.

The order of raising the genital material 10 on the dough 20 is not particularly limited. However, the method of raising the pizza cheese on the dough 20 and then raising the remaining genital material 10 prepared on the cheese cheese It is preferable to cook.

The step of wrapping the dough 20 with the inner material 10 to form a circular shape is a step of molding the shape of the Maori burger 100 to be circular in accordance with the present invention before final bake.

In a preferred embodiment, when the dough 20 is folded about six times, the inner material 10 may be more faithfully enclosed and a smooth and uniform circular shape may be formed.

The step of baking in the conveyor oven is a step of baking the resultant product having a circular shape with the inner material 10 and the dough 20 to finalize the product. In the present invention, a conveyor oven is used instead of a conventional deck oven used for baking bread, so that the baking process can be completed quickly and the burger shell can be cooked more crisply.

In one embodiment, the resulting shaped product is baked in a conveyor oven at 220-240 ° C. (preferably 230 ° C.) for 3 minutes 10 seconds to 3 minutes 30 seconds (preferably 3 minutes 20 seconds) Thereby making it possible to complete the production of the Maori burger 100 of the present invention. If baking is performed in the temperature and time ranges, the best crispness can be achieved as long as the dough 20 is not burnt, and the inner material 10 is also ripened to a degree most suitable for eating.

The maori burger 100 of the present invention can be typically applied to a beef maori burger 100, but is not limited thereto. Egg bacon Maori burger (100) can be prepared, for example, by using a grilled egg and bacon instead of the sauce patty (11). Specifically, a round egg bacon Maori burger 100 can be manufactured through the above-described method using 50 g of baked eggs, 60 g of bacon, 20 g of pizza cheese, 15 g of sliced cheddar cheese, and 50 g of dough.

The Maori burger (100) of the present invention is characterized in that the burger envelope surrounding the inner material (10) is formed in a circular shape. The burger can stimulate appetite and can be conveniently taken anytime and anywhere. And dough (20), it is possible to realize a special crispy taste different from the conventional hamburger, and it is possible to drastically shorten the cooking time which is baked in the conveyor oven by the direct burning.

The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. The scope of the present invention should be interpreted based on the scope of the following claims and all technical ideas within the scope of equivalents thereof are to be construed as being included in the scope of the present invention. It is to be understood that the invention is not limited thereto.

10: Ingredients
11: Seasoning patty
12: Vegetables
13: Cheese
14: source
20: Doug
100: Maori burger

Claims (20)

A Maori burger characterized in that the inner material including the sauce patty is wrapped inside a circular baked dough.
The method according to claim 1,
Wherein the sauce patty comprises beef, garlic, ketchup, mustard, A1 sauce, paprika powder and onion powder.
3. The method of claim 2,
The sauce patty comprises 80% by weight of beef, 4% by weight of garlic, 5% by weight of ketchup, 4% by weight of mustard, 5% by weight of A1 source, 1% by weight of paprika powder and 1% by weight of onion powder. .
The method according to claim 1,
Wherein the genus material further comprises vegetables, cheese and sauces.
5. The method of claim 4,
Wherein the vegetable is at least one selected from sliced tomatoes and sliced onions.
5. The method of claim 4,
Wherein the cheese is at least one selected from pizza cheese and sliced cheddar cheese.
5. The method of claim 4,
Wherein the sauce comprises onion, tomato ketchup, fermented vinegar, tomato hall and smoke oil.
8. The method of claim 7,
Wherein the sauce comprises 50 wt% of onion, 20 wt% of tomato ketchup, 5 wt% of fermented vinegar, 24 wt% of tomato hall and 1 wt% of smoke oil.
The method according to claim 1,
Wherein the dough comprises flour, yeast, milk premix, and green tea powder.
The method according to claim 1,
Wherein the dough comprises 81 wt% of wheat flour, 5 wt% of yeast, 13 wt% of milk premix, and 1 wt% of green tea powder, and matured at 5 ° C or lower for 48 hours at low temperature.
5. The method of claim 4,
The present invention relates to a Maori burger, which comprises 110-130 parts by weight of safflower patty, 40-60 parts by weight of vegetables, 60-80 parts by weight of cheese, and 10-30 parts by weight of sauce, based on 100 parts by weight of dough.
12. The method of claim 11,
120 parts by weight of safflower patties, 50 parts by weight of vegetables, 70 parts by weight of cheese, and 20 parts by weight of sauces, based on 100 parts by weight of dough.
13. The method of claim 12,
A dough 50 g, a spice patty 60 g, a vegetable 25 g, a cheese 35 g, and a sauce 10 g.
Preparing seasoning patty, vegetables, cheese, and sauce as ingredients;
Drying the spice patty from the conveyor oven to direct frying;
Raising the inner material onto the dough;
Forming a circular shape by wrapping the inner material with the dough paste; And
And baking the resultant in the form of a circular shape in a conveyor oven.
15. The method of claim 14,
Wherein the saffron patty is cut to a diameter of 6 to 8 cm and then baked for 5 to 7 minutes in a conveyor oven at a temperature of 260 to 280 ° C.
16. The method of claim 15,
Wherein the saffron patty is pressed to a diameter of 7 cm and then baked for 6 minutes in a conveyer oven at a temperature of 270 DEG C to obtain a maori burger.
15. The method of claim 14,
Wherein the pizza cheese is placed on the dough, and then the remaining ingredients are placed on the pizza cheese.
15. The method of claim 14,
Wherein the dough is folded six times to form a circular shape by wrapping the inner material.
15. The method of claim 14,
And baking the resulting shaped product in a conveyor oven at 220 to 240 ° C for 3 minutes 10 seconds to 3 minutes 30 seconds.
20. The method of claim 19,
And the resulting circular shape is baked in a conveyer oven at 230 캜 for 3 minutes and 20 seconds.
KR1020120141694A 2012-12-07 2012-12-07 Maori burger and method for preparing the same KR20140073805A (en)

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KR1020120141694A KR20140073805A (en) 2012-12-07 2012-12-07 Maori burger and method for preparing the same

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105394130A (en) * 2015-10-26 2016-03-16 周红军 Tomato pastry healthy food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105394130A (en) * 2015-10-26 2016-03-16 周红军 Tomato pastry healthy food

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